Sentences with phrase «rice syrup so»

I haven't tried this recipe with brown rice syrup so can't say for sure that it would work, but I suspect it probably would.

I swapped Agave Syrup for the Brown Rice Syrup so that may have been the cause.

Not exact matches

I have never tried it with rice malt syrup so I don't know sorry.

I've just checked with the notes on this recipe and we actually tried it with maple first and it didn't work that well, but honey did work so if you don't have rice syrup we'd recommend that instead x

The sweet potato gives the brownies such a lovely creamy texture (I couldnt find any maple syrup so used rice nectar instead but still turned out well!)

I didn't want to use so many dates (cheapskate) so I added in 7 plus stevia to taste and a small amount of brown rice syrup for the stickiness.

I've always been a bit nervous about making chocolate, assuming that it would be so complicated, but I was so blown away by the simplicity of it — you literally just put cacao butter, cacao powder and either maple syrup or rice syrup in a pan and warm gently until melted!

* we found the maple syrup didn't really work in these as it wasn't sticky enough, but honey did — so if you don't have rice syrup then we'd recommend honey instead

They've got just six ingredients — dried apricots, porridge oats, desiccated coconut, coconut oil, rice syrup and a pinch of salt — and they're so easy to make.

Thanks Ella, I just made a batch with a couple of changes, couldn't get date syrup where I live, so tried rice malt syrup.

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

You could certainly use brown rice syrup here, though it's not raw so the cookies wouldn't «officially» be raw.

The batter was a bit dry / harder than I thought it would be and I had to bake it for longer — I used only about 1 / 3c of oats because the batter was so dry — not sure what I did so differently beyond the rice malt syrup, which shouldn't have made a huge difference from the maple syrup, surely?

There might, of course, be some slight variations in the exact flavor, consistency and sweetness, but the great thing with this recipe is that it's no - bake so you can absolutely test how the brown rice syrup is working out, and then make adjustments to the oat mixture before you press it into the pan.

I'm just thrilled that you made these, and so pleased that the brown rice syrup worked perfectly for you!

I find brown rice syrup much thicker than maple syrup, so it really helps with holding it together well.

I have found that agave does not agree with me so I'm constantly looking at the recipes you post and trying other sweetners — Brown Rice Syrup, Coconut Syrup, Stevia.

I magine you either one would work, however molasses / maple syrup is quite a bit sweeter than brown rice syrup, so I would start with only a few tablespoons, and add slowly until the crumble comes together.

So, I took the basic formula and swapped half the maple syrup for brown rice syrup.

These also were so good!!!!!!! IServed them with butter and brown rice syrup.

The brown rice syrup is a little strong flavored so next time I may try to go half honey with it.

I've used brown rice syrup as a substitute for regular sugar in the recipe because it breaks down more slowly in the body, so it's a healthier option for diabetics.

Also is peanut Butter ok to pop in and if so would you use it instead of rice syrup or just one banana and some peanut butter?.

The brown rice syrup glaze is so clever!

Is it possible to substitute the rice syrup for a sugar free syrup, perhaps with canderel, so that it is suitable for a diabetic?

My husband's stomach is very sensitive to sweets and so I used brown rice syrup (from suzannes-specialties.com) instead of the agave.

I have type 1 diabetes so I try to avoid sugar as much as possible (though I use honey and rice malt syrup in some recipes) to maintain level blood sugars, and keep insulin intake down.

I didn't have molasses so I also subbed brown rice syrup.

2 tablespoon of rice malt syrup or honey (if you use a darker sweetener like date syrup or dark agave it will result in a not so green colour)

For the icing, the brown rice syrup (you could substitute corn syrup) is necessary so that the icing hardens like royal icing made with eggs.

It's lightly sweetened (just right) and has some nutritional value but it has sugar, rice syrup, canola oil and tapioca syrup in it, so there's more of the bad stuff in it than the good stuff i.e. 34 grams of carbohydrates and 10 grams of sugar compared to only 4 grams of dietary fiber, 6 grams of protein and 8 % iron in every 1.8 oz.

Rice syrup is a liquid sweetener, so if you want to use an alternative sweetener, a liquid sweetener like pure maple syrup would be a better choice and just use the same amount.

I've been playing around with sweet potato brownie recipes on and off for quite a while, and so far this recipe which has half a cup of rice syrup is the closest I've come to a brownie that tastes amazing AND is acceptable on the low fructose scale.

I have a batch of these baking right now... but I made a few substitutions as I didn't have exactly the right ingredients but couldn't wait as they looked so amazing... I used peanut butter, spelt flour in place of the buckwheat, and a combination of rice malt syrup and honey in place of the maple syrup!

I know the addition of brown rice syrup and cream of tartar is annoying, but they're crucial components of this caramel sauce as both are necessary to prevent crystallization — so don't leave them out.

Hi Matthew, I've never really worked with rice malt syrup before but I'm guessing it's similar in texture to maple syrup so it shouldn't affect it in that way.

Maple syrup does have a prominent taste, so I imagine using something more neutral like rice malt syrup could be even better if you don't want any maple flavor.

i had to sub corn syrup for the brown rice syrup, so perhaps that's where i had some issues.

You could try agave or brown rice syrup, but I haven't done so yet.

Agave and rice syrup have a pretty similar consistency so that should work.

Brown rice syrup is not as sweet as these other sweeteners, but these cookies aren't incredibly sweet to begin with, so the substitution should work.

I also like to warm up some rice malt syrup and drizzle it over them whilst they are still warm so they are really moist and satisfy the sweet cravings without eating fructose when they occur (I don't worry about fructose in fruit).

These ingredients however, are not are not approved for anyone on a low or no sugar diet so I also created a recipe using rice syrup as the sweetener.

I didn't have any brown rice sirup in the house so I used agave and a little bit of maple syrup instead.

I ended up with a combination of coconut oil, miso, lime juice, tamari, rice vinegar, and a bit of maple syrup, which is so savory and always a winner.

Brown rice syrup doesn't harden as quickly as sugar, so it'll buy you a little more time for stirring and shaping the snack bars.

There was a vegetable excess yesterday in mine, so I made a dish that was really nothing like this recipe, except that it had soy sauce and maple syrup (and sake instead of rice vinegar), and it was delicious!

I was pretty surprised to find that brown rice syrup is the second ingredient, so I abandoned my tofu salad.

I realized halfway through the process that I was out of brown rice syrup, so I used blackstrap molasses, added a few spices, and wham - bam I had some ginger molasses «cookie» granola bars.

Turns out I only had 1/4 c honey so used brown rice syrup for the remaining 3/4 c. I think this made the cake less sweet but with all the other sweeteners I don't think the taste was compromised.